• 4servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C, E

Ingredients Jump to Instructions ↓

  1. 1/2 lb Asparagus;* cut diagonally

  2. -into 1' pieces

  3. 10 oz (2 pkg) frozen apaparagus;

  4. 2 tb Fresh parsley; snipped

  5. 2 tb Lemon juice;

  6. 1/4 ts Salt;

  7. 2 sl Bacon; fried and chopped

Instructions Jump to Ingredients ↑

  1. * 2 PACKAGES (10 oz) frozen cut asparagus can be substitued for the fresh asparagus. Cook as directed on package; drain.

  2. Place steamer basket in 1/2′ water in saucepan or skillet (water should not touch the bottom of basket). Place lower stalk pieces in basket. Cover tightly and heat to boiling; reduce heat. Steam 4 minutes. Add tips. Cover tightly and steam until crisp-tender, 4 to 5 minutes longer. Toss asparagus with parsley, lemon juice and salt.

  3. Sprinkle with bacon.

  4. MICROWAVE DIRECTIONS: Place asparagus, 1/2 cup water and 1/4 teaspoon salt in 1 1/2-quart microwable casserole. Cover tightly and microwave on high(100% depending how powerful the microwave is) 3 minutes, less if very powerful( my microwave is an older fact 20 years); stir. Cover and microwave until crisp-tender, 2 to 3 minutes longer. Let stand 1 munites; drain. Continue as directed.

  5. Serving size 3/4 cup.

  6. Food Exchanges per serving: 1 VEGETABLE EXCHANGES MAYBE 1/2 HIGH-FAT MEAT EXCHANGE; CAL: 75; (Bacon listed as Saturated Fat, but we wouldn’t use it anyhow would we).

  7. Source: Betty’s Crocker’s New American Cooking by WHOM(1983)

  8. Brought to you and yours via Nancy O’Brion and her Meal-Master —–


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